Description
This Spicy Thai Chicken Noodle Soup is a comforting and flavorful dish featuring a creamy coconut broth, tender chicken, and aromatic spices. It’s a vibrant and balanced meal perfect for a cozy night in.
Ingredients
Scale
- 500g (1 lb) chicken thighs, bite-size pieces
- 1.5 L (6 cups) chicken stock
- 400 ml (13.5 fl oz) coconut milk
- 200 g (7 oz) rice noodles
- 2 Tbsp (30 ml) Thai red curry paste (halal)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) ginger, grated
- 2 stalks lemongrass, sliced
- 2 Tbsp (30 ml) fish sauce (halal)
- 1 Tbsp (15 ml) palm sugar
- Juice of 2 limes (≈30 ml)
- Zest of 1 lime
- 2 Tbsp (30 ml) vegetable oil
- 2 Tbsp (30 ml) coconut cream
- 1 tsp (5 g) cornstarch with 2 Tbsp (30 ml) water
- Pinch of sea salt
- 2 Tbsp (15 g) toasted coconut chips
- 2 Tbsp (8 g) cilantro, chopped
- 1 lime, wedges
Instructions
- Sauté Aromatics: Heat oil, sauté garlic, ginger, and lemongrass until fragrant.
- Bloom Curry Paste: Add curry paste and cook for 1 minute.
- Simmer Broth: Add stock and simmer for 10 minutes.
- Balance Flavors: Stir in coconut milk, fish sauce, sugar, lime juice, and zest.
- Cook Chicken: Add chicken and cook until done (12-15 minutes).
- Prepare Noodles: Cook rice noodles according to package directions.
- Make Cream Swirl: Whisk coconut cream, salt, and cornstarch slurry; warm until thickened.
- Assemble & Serve: Add noodles to bowls, ladle soup over, swirl with cream.
- Garnish & Enjoy: Top with coconut chips, cilantro, and lime wedge.
Notes
For an even creamier soup, blend a portion of the broth before adding the chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg